South East Asian Thin Steak

South East Asian Thin Steak

Ingredients:

400g sirloin steak
3 tablespoons of peanuts – grind finely in a food processor
1 teaspoon of pepper
1 teaspoon of salt
2 teaspoons of soy sauce
¼ onion – thinly sliced
1 tablespoons of sesame oil
6 tablespoons of oil

Directions:

Freeze the sirloin steak in a freezer bag for 30 minutes for easy slicing, slice thinly
In saucepan, heat 2 tablespoons of oil, fry the finely grind peanuts for 4-5 minutes, set aside to cool.
In a bowl, combine the beef slices, peanuts, pepper, salt, soy sauce, onion, sesame oil and 1 tablespoon of oil, cover with GLAD wrap and refrigerate for 1 hour.
In a saucepan, heat 3 tablespoons of oil, fry the beef slices for 5-10 minutes or until cooked.

Serve with vegetables or salad

Mexican Chilli Con Can

Mexican Chili Con Carne

4 servings

Ingredients:

1 can of 420-425g Mexican Style Beans*
600g of mince
2 tablespoons of oil
1 onion – sliced
1 glove of garlic
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of cheese

Directions:

In a saucepan, heat 2 tablespoons of oil, brown the onion and garlic, add the mince and cook thoroughly
Add the Mexican style beans
Add the salt and pepper
Add the cheese

Serve
























*Craigs Mexican Style Beans
Servings per pack: 2
Serving size: 210g


Per serving Per 100g
energy 1010kj 480kj
protein 12g 5.7g
fat Total 1.1g
Saturated 0.2g Total 0.5g
Saturated 0.1g
carbohydrate 39.1g 18.6g
sugars 15.3g 7.3g
Dietary fibre 13.2g 6.3g
sodium 230mg 110mg

Ingredients :

Red kidney beans (53%), Mexican sace (tomato puree, sugar), onions, chillies, chilli powder, maize starch, maize thickener (1422), herbs and spices, food acid (acetic acid), salt, flavour.



*MasterFoods Mexican Style Beans
Servings per pack: 4
Serving size: 105g


Per serving Per 100g
energy 560kj 533kj
protein 6.3g 6.0g
fat Total 0.5g
Saturated 0.14g Total 0.4g
Saturated 0.13g
carbohydrate 24.3g 23.1g
sugars 7.2g 6.9g
Dietary fibre 5.3g 5.0g
sodium 291mg 277mg

Ingredients:

Dutch brown beans (60%), tomatoes, onion (2%), capsicum (2%), sugar, salt, herbs and spices, chilli (0.06%), thickener (modified cornstarch), food acid (citric)

Capsicum and Eggplant Parcels

Capsicum and Eggplant Parcels

1 red capsicum (cut into 2 halves, empty all the seeds out)
1 green capsicum (cut into 2 halves, empty all the seeds out)
1 egg plant (cut into 16 portions, dig a hole the half way into the egg plant pieces, discard the dug out pieces)
500g pork mince
salt and pepper to taste
2 tablespoons of sesame oil
2 chili - sliced
2 eggs – beaten
2 tablespoons of coriander leaves
5 pieces of mushrooms – sliced thinly
1 onion – sliced thinly
3 tablespoons of oil

Directions:

In a saucepan, heat 3 tablespoons of oil, aromatize the onion and the mushrooms for 5 minutes

In a bowl, combine, the pork mince, onion, mushrooms, salt, pepper, sesame oil, chili, eggs, coriander leaves, knead the mixture slightly

Fill the eggplant pieces, the capsicum halves with the pork mixture

Add ½ cup of oil to a baking pan, arrange the capsicum and eggplant pieces with some space between them and bake for 30 minutes.

Cider Vinegar Chicken

Cider Vinegar Chicken

Ingredients:

6 chicken thighs
5 gloves of garlic
1 cup of cider vinegar
1 375ml of Campbell Real Chicken Stock
1 teaspoon of peppercorns
½ teaspoon of tumeric
½ teaspoon of curry powder
3 tablespoons of soy sauce
3 tablespoons of oil

Directions:

In a bowl, combine all the ingredients, cover with glad wrap and keep in the fridge for 1 hour.

In a saucepan, heat another 3 tablespoons of oil for 3 minutes.
Pour the content of the bowl to the saucepan and cook for 40 minutes or until the chicken is cooked properly.

Remove the chicken thighs and place the chicken thighs in a baking tray, bake for 15 minutes.

Remove from the baking tray and arrange on a plate, pour the sauce on top and serve with salad or vegetables.

Mushroom Chicken

Mushroom Chicken

Ingredients:

4 slices of bacon
5 medium sized mushrooms - sliced
1 onion – sliced
2 double chicken breasts – thinly sliced
1 cup of red wine
3 gloves of garlic – sliced
salt and pepper to taste
½ pack of Campbell real stock (chicken)
2 slices of ginger – thinly sliced
3 tablespoons of oil


Directions:

In a saucepan, heat 3 tablespoons of oil.

Add onion, garlic, mushrooms and ginger, aromatize for 2-3 minutes.

Add the chicken and bacon, fry for 5-10 minutes.

In a pot, combine onion, garlic, mushrooms, ginger, chicken and bacon, mix thoroughly.

Pour in red wine and stock.

Place the cover on the pot and simmer.

Vegetarian Frittata

Vegetarian Frittata

Ingredients :

2 tablespoons of oil
2 gloves of garlic – sliced
1 onion –sliced
1 capsicum – sliced
6 eggs
1 teaspoon of mixed herbs
1 tablespoon of coriander leaves
salt and pepper to taste
½ cup of grated cheese
2 cups of spinach

Directions :

Separate the egg yolk and egg white
Beat the egg yolk
Beat the egg white

Grease the baking pan with 2 tablespoons of oil
In a bowl, add egg white, egg yolk, garlic, onion, capsicum, mixed herbs, coriander leaves, cheese, spinach, salt and pepper to taste – mix thoroughly

Bake in the oven for 20 minutes

Serve

Lamb Stir Fry

Lamb stirfry

Ingredients:

400g lamb fillet - sliced
2 cloves of garlic
1 red capsicum – thinly sliced
1 carrot – thinly sliced
1 onion – sliced
3 tablespoons of oil
2 tablespoons of curry powder
1 can of baby corn
4 lime leaves – sliced
2 tablespoons of Campbell Fish Stock
3 tablespoons of oil
salt and pepper to taste

Directions:

In a saucepan, heat 3 tablespoons of oil, add garlic and onion, aromatize for 3 minutes.
Add the lamb slices, fry for 5 minutes.
Add capsicum, carrot, curry powder, baby corn, lime leaves and fish stock.
Fry for another 5 minutes.